So you’ve whisked your three egg whites to stiff peaks and then you whipped some more to get your six ounces of sugar dissolved in. You whipped and whipped until those egg whites were stiff and glossy.

Next you carefully folded in a half teaspoon of cornflour, a half teaspoon of vanilla essence and a half teaspoon of vinegar.

You lovingly moulded the shape of your pavlova on silicon paper and gently placed your pavlova in a 1250c oven to slowly bake and become crisp for one and a half hours.

You turned the oven off after this and allowed your pavlova to slurp up all the residual heat to make a beautifully crisp crust and mallow interior, all chewy and yummy.

You go to bed.

You get up the next morning and make dough for bread, you’d like nice handmade rolls for your potato soup tonight.

You turn on the oven to heat up to 180oc.

You go upstairs to sort laundry while your dough is resting and your oven is heating.

You come down the stairs and wonder what the burning smell is.

You remember you left the pavlova in the oven last night.

Oh B******!

Caramelised?

You scrape the offending article into the bin.

You retrieve three eggs from the fridge……………….